Faites griller un cheeseburger GREEN HATCH CHILE meilleur que Whataburger
Oh, baby. Look at that nice, beautiful char on that burger. That's what I'm talking about. Look at that. That's what I call a Hatch chili cheese hamburger. I can't wait to take a bite of this one. Oh man. Today, we're grilling a Hatch chili cheeseburger. Every year, these seasonal hatch chilis from New Mexico make their way over to Texas and into the store. For years, I've been wanting to try them, and now today's the day. In this video, I'm firing up my maiden grill with some carbon and mosquite
chunks, and we're going to grill a delicious cheeseburger. I really wanted to experience the hatch chili flavor. So, we're going to roast and toast these right over the fire. Then, we're going to prep them to go right into the patties of these burgers. We're also going to whoop up a tasty hatch chili cheese topping to really pack that flavor into every bite. So, I'm heating up this grate so I can roast my Hatch chile. We're just going to give this a little wipe down with a brush. I know, I
know some of y'all are very paranoid about brushes. You need to be careful what you're doing and how you're doing it. I do agree with that. And then I'm very careful. You got to give it that little tap so that if there's any little wires that stay stuck on the grate, they're going to go down into the fire hopefully. Let's start with one of these chiles. I'm going to put a couple of these on here. I'm going to put three of them and really watch them like a hot
because this is a very, very hot fire. See how quick they start to roast? You want to make sure you keep an eye on this. This is a very hot fire. So, you can see where it's roasting really, really quick. So, give it about 30 seconds to a minute. When you got an really hot fire like that, it's an actual flame, not just radiant heat. Let's get one more up there. I think we can handle one more. Now, roasting these hatch chili peppers is pretty much the same as pavlano preparation. You want to
roast them till they're nice and charred like this one's starting to be. And we're going to put some of that diced hatch pepper into the hamburger meat to add a little extra flavor into the meat there. These are looking pretty close to ready. They're not 100% 100%, but close enough. Now, these are pretty toasty, so I'm going to go ahead and pull them and let them rest in the foil. We're going to get this big long one right there in the middle. This one right next to it. And we've got one more over here. Now,
Hatch chili peppers are a seasonal variety of chili pepper. They're not available all year. We're at the end of the season, so I've been wanting to cook something with these Hatch chili peppers probably for a couple of years, and somehow I always miss the opportunity. This year, we're not going to miss that opportunity. We're going to take advantage of it. Another good thing about these kind of peppers, we're preparing them just like publanos. You can do the same thing with the publanos.
You heat them up, you roast them, you toast them, peel them, and then you can actually freeze them. You can put them in zip locks or vacuum pack them, or you can can them in canning jars. If you're a caner, there's a lot of ways to prepare these, but you can definitely buy a lot of them. If you have the time to prepare them and roast them and cook them, then you can save them that way. This one is definitely ready. And this one is definitely ready. Let's wrap up these hatched chilies and we'll give
them about 15 minutes or so. All right, let's get in here and pour this lump charcoal. We're going to spread that out a little bit. I'm going to drop a couple of pieces of mosquite in here and just kind of let them burn in there. Make a little extra coals. We're going to get our grate on here. Go ahead and let that start getting hot. And for those of you guys that are wondering, this is a brand new grill that that I got from Made In. This is my third cook on it. It works really great, so that's why we chose it
for these burgers. It's been 15 minutes. Let's go ahead and pull our Hatch chili peppers out and start peeling them. And again, these are just like uh publano peppers. You just char them up on the outside and then you come back and and peel the skin off. It's really easy with a knife. It is a little time consuming process, but trust me, friends, this is a much much more delicious eating experience. You know, I thought I might have been over roasting these, but they could have roasted a little bit further.
It would have been fine. I can tell because as I peel, the flesh is still very nice and firm. And you can see that the flesh itself didn't get burned at all. We got one half of one all cleaned up. Seeds are all on the side. We're just going to make a couple of long slices like this. And then we're going to just basically dice it up about a/4 to 38igh of an inch more or less. And we're going to add this to our little bowl here. Once again, friends, like I said, this is kind of a tedious, time
consuming process, but the flavor when we're all done here is going to be incredible. It's definitely worth the time. And I like to roll these up like this. Just makes it a little bit easier to slice them all together at the same time. So, it took me a whole 25 minutes to get these peppers all peeled and prepped and all that good stuff. I got to take a taste test. I'm just going to grab a couple pieces here. There's hot. Wow. Got a good bite. Pretty good bite. I'm going to put it
right there about a a medium hot serrano pepper as far as heat goes, but it's kind of sweet. It's got a nice sweet taste to it. I like that flavor. It's really good. and we're going to make a topping with some of this roasted hatch chili. So, let's just dice up this onion while our pan's getting hot over there. We've got our onion diced up. Let's go ahead and fine dice this garlic here. There's one of them big garlics. We're going to put a little bit of avocado oil
in our pan over here. So, I've got a ton of onion here already diced up. And remember what I said, I don't want it to overpower or overshadow the hatch chili pepper. So, I'm not going to use all of this onion. I'm going to save this over here. You can see they're starting to get soft and a little bit translucent. And you can smell the aroma. The onions smell so good. That's one of the reasons I like to cook with onions and I like to sauté them and a lot of the things that
I cook because of the aroma. And then they get nice and sweet and soft and they're super delicious. We're going to add our garlic in here. And we're going to stir that around with the onions. Our onions are nice and soft. The garlic has smelling amazing. I love that aroma. So, we're going to take about half of this hatch chili peppers and we're going to add it to our pan. Listen to that sizzling. Woo! baby. Sounds amazing. A little sauté here. So, our ingredients are all incorporated here. We have the
hatch chili peppers, the onion, and the garlic. It smells great. It looks great. I'm going to go ahead and set this aside so we can work on two things. Our burger patty, and our slather. I have enough meat for two patties here. Each of these weighs 7 and 1/4 lb. And so, I'm going to take a little bit of this Hatch chili for each one of these and just incorporate it into the meat. And you don't want to knead, if that's the right word, you don't want to work the meat too much. You want it to stay nice and
soft, but you still need to incorporate the Hatch chili in here. By the way, this is about a 7030 ground brisket. This was a choice brisket that I ground at home. And so, there's a little more fat in here than you're normally going to find in your 80/20. We're going to go ahead and press these out into nice round patties. And remember that burgers tend to shrink, so you want to make them a little bit bigger than you want to finish with. We're going to put a little bit of extra flavor on here. We're going
to use a little waristister shire or worooster. I like to say worooster. It's just easier than saying warister shire or worsershire or worooster shire or whatever. Then we're going to add a little bit of arnasada. OG. It's just a very simple salt, pepper, and garlic. We're ready to get these on. We're not going to season the other side cuz that meat's very, very soft right now. When I lay the burger over on the grill, it's going to be on the seasoned side and I'm
going to season the final seasoning on the actual grill. Right before we drop our patties onto the grill, we're going to make a delicious little slather. And I'm going to take some ketchup. And I'm just eyeballing this. Remember that there ain't no right way, ain't no wrong way. We're going to take a little bit of mustard. I love mustard on my burgers personally. I'm going to call that like 2 tablespoons easily. I'm also going to take about another scoop of mayo. This
is not a measurement, friends, just a more or less guide. And I'm going to add a little bit of pickle juice here. Not too much. We don't want it too runny. We're going to mix this up. Make sure it incorporates really well together. Looks really nice. You see that? Got a nice little slather. Not too thick, not too runny. M. Perfect. I love that. Damn, I lick that spoon again. That good. We got our burgers coming on to that very hot hot griddle here. Remember what I said? We're going to season the other
side when they're on the grill here. Put a little salt, pepper, garlic. That's all you need on today's burgers. Normally, I'll use boom on here or wow or a combination of both, but for today, we want that Hatch chili pepper to shine. And you can smell that aroma. They smell amazing. I mean, the minute I laid them down, I could smell the amazing beef cooking. And you can smell the Hatch chili pepper, too. You know, we're starting to roast and toast a little bit. And remember, this is
homemade ground beef. It's about a 7030 ratio. I know 8020 is kind of the preferred, but I like a little extra fat in there. All right, we're going to move these burgers around a little bit. Remember, we got a lot of grease dropping into the fire. You got to know how to manage your fire and your burgers. Anytime you're cooking over direct fire like this and you have a greasy protein, you got to be very careful. You want to let them set there and kind of watch the edges of your patty. You can see a little bit of
brown. You can see where it's sweating around the edges there. When it starts to sweat like that and look a little bit tan instead of pink, you're getting really close to time to flip. So, let's give it a flippity flip. Ooh, baby. Look at that nice, beautiful char on that burger. I'm going to bring back our topping. We're going to get some cheese on here. Now, here's the next trick we're going to do. We're going to get these peppers back on here. Remember, we have garlic and onion in here as well.
So, we're going to spread this out. Go ahead and put some Wajaka style melting cheese on here on top of the Hatch chili, which is already all blended up well with some onions and garlic. And I would say our burgers are done. So, I'm going to get them off of the grill. They look beautiful. That's a gorgeous looking patty right there. They're ready. So, we're going to put a little lid on here. We want that cheese to melt. Let's get one of our buns ready over here. Okay. We're just going to put
a little light slather on the bottom. We don't want them to get too soggy. Just a little bit. Remember, we want lots of flavor on here. Next up is a big pretty fat hamburger patty here. Stuffful with some Hatch chili pepper. This is going to be epic. Look how perfect it fit on that bun there. All right, our cheese is fully melted. We're going to incorporate all of our Hatch chili peppers. Remember that we have onions and garlic in here, too. This is going to be super, super good. All right, we're getting this off the
heat. Let's get this onto our burger here. Woo! Look at that. That's what I'm talking about. Look at that. We're going to slather this top bun, too. Look at that, friends. All right. That's what I call a Hatch chili cheese hamburger. I can't wait to take a bite of this one. All right. My favorite part of every video is the bite. Let's tear it up. [Music] Oh man. First of all, the beef. You can't beat a fresh ground brisket burger. That is super good. It's just
pure beef. It doesn't have anything else except fresh ground brisket. The hatch chili and the onions and the garlic all together makes a really nice savory bite, too. And then the slather just kind of ties it all together. The cheese ties it together too actually. That is so good. One more bite. That's so good. If you're a burger lover, you got to try this burger. It is incredibly delicious. That fresh beef, the fresh hatch chili peppers, the wajaka cheese, the slather, it all comes
together really, really well. Man, it's hard to beat a burger like that. And also friends, if you want to learn how to make a tano burger, aka Arnite style or a hamburga Mexicana, you can get my cookbook. Both of those are in my cookbook, too. It's over 100 recipes of Mexican American cooking and Texas style barbecue. Check out those burgers. They're epic as well. And remember, we wanted to keep this burger pretty simple as far as seasonings go. So, we used our salt, pepper, garlic OG. You can get
that and our Wow, and our Boom and our new rice seasoning at pitmaster. us, soontobe aries.com. Thanks for watching everybody. I hope you enjoyed this video. I'm going to finish up my burger. Keep the smoke light and make it work. Boom. Boom. This is so good. Very very good. Hey.